Description
Delightful orange cranberry shortbread cookies that melt in your mouth, perfect for any occasion.
Ingredients
Scale
- 1 cup unsalted butter, at room temperature
- 3/4 cup granulated sugar
- 2 cups all-purpose flour
- Zest of 1 large orange
- 1 cup chopped dried cranberries
- 1 teaspoon vanilla extract
- Pinch of salt
Instructions
- Preheat the oven to 350°F (175°C) and line a cookie sheet with parchment paper.
- Cream together the butter and sugar until light and fluffy.
- Add the vanilla extract and orange zest, mixing until combined.
- Incorporate the flour and salt until just combined.
- Fold in the chopped cranberries gently.
- Shape the dough into small balls, about 1 inch in diameter.
- Bake for 12-15 minutes, or until the edges are barely golden.
- Cool on the baking sheet for a few minutes before transferring to a wire rack.
Notes
For dairy-free cookies, substitute butter with coconut oil. Chill the dough for 30 minutes before baking for better texture.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 6g
- Sodium: 50mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 0g
- Protein: 1g
- Cholesterol: 30mg
Keywords: cookies, shortbread, orange, cranberry, dessert